Chinese fare marks summer festivals in Asian communities

In Asian communities around the world summer is the time for the Dragon Boat Festival. The festival's, which are held in many west coast cities including Vancouver, B.C., San Francisco and Seattle, commemorate the death of Qu Yuan who lived over 2000 years ago. Qu Yuan, a Chinese poet and advisor to the King, became full of grief at his recent exile from the royal court. Taking himself to the Miluo river he threw himself in the water in hopes of drowning his sorrow. Local boat men, seeing the poet in the water, raced to save him beating back ferocious fish with their paddles. But their efforts were in vain.

Today the sleek Dragon boats with 16 to 40 paddlers, as well as a drummer and a steer person, race along a 500 foot course in commemoration of the heroic efforts to save Qu Yuan. You can celebrate the Dragon Boat festival with family and friends by serving these delicious Chinese dishes.

Wontons can be made with many different fillings. They can be fried, or steamed or boiled in a soup. These tiny little pockets are the fried variety. Dip them in your favorite store bought Chinese sauce. Garlic black bean, sweet and sour, or peanut sauce are just a few choices. Or try them in the simple sweet and sour sauce included below. Wonton wrappers are available at most grocery stores. Look for them in the produce section next to the tofu and Oriental noodles.

Fried Crab Won Tons
oil
won ton wrappers
1 teaspoon cream cheese per wonton
1 small piece crab or surami per wonton
Sauce
1/4 cup vinegar 2 tablespoons sugar
1/2 cup pineapple juice 1 1/2 tablespoons cornstarch
1 tablespoon oil 2 tablespoons water
1 teaspoon salt red food coloring

In a cast iron fry pan over medium high heat an inch or two of oil. Make sure the oil is hot enough to brown the wontons, but cold enough so it doesn't smoke. You may have to turn the heat up or down to achieve this. Watch your first few wontons very closely to get the best results.

In the center of each wrapper place the cream cheese and the crab. Pinch the wonton up around the filling into the shape of a little pouch with a frilly top. Fill three or four wontons at a time. Then gently place them in the hot oil. Cook until the wontons are golden and crispy. Drain on paper towel and serve warm.

For the sauce combine all ingredients, except the cornstarch and water, in a sauce pan over medium high heat. Stir constantly until the sugar is dissolved.

In a small container combine the water and cornstarch. Mix into the sauce and stir until the cornstarch has cooked through and the sauce begins to thicken. For color add a few green onions or a drop or two of red food coloring.

CAUTION: When frying with hot oil pay close attention to the heat and to the oil.

DO NOT leave the oil unattended for any reason!

These spareribs will give you a taste of the Orient without straying to far from the familiar. Serve them with perfectly cooked white rice and some steamed broccoli for a Dragon boat meal your family will ask for again and again. To complete the meal don't forget the fortune cookies.

Ginger Garlic Spare Ribs
1 lbs. pork spareribs 1/4 cup pineapple juice
2 tablespoons soy sauce 1 tablespoon soy sauce
1 teaspoon garlic powder 1 teaspoon powdered ginger
salt and pepper, to taste 1 tablespoon water
1/2 cup vinegar 2 teaspoons corn starch
1/2 cup sugar

Pre-heat oven to 350 degrees.
Place the spareribs in a baking dish. Brush with soy sauce and sprinkle with the garlic powder and salt and pepper. Bake for 1 hour. Turning and basting them once half way through. In a sauce pan over medium high heat combine vinegar, sugar, juice, soy sauce, and ginger. Stirring constantly heat this mixture until the sugar is dissolved. In a small container combine the water and cornstarch. Mix into the sauce and stir until the cornstarch has cooked through and the sauce begins to thicken.

Serve the ribs with the sauce poured over top. Makes four servings.

Note: If you don't have any pineapple juice orange juice works almost as well.

Food is life. May the plenty that graces yor table truly be a vast repast.